Salmon and Potato Casserole

Ingredients :-
4 cups thinly sliced potatoes
8-ounce can salmon, saving the liquid (we used a 12-ounce can, and reserved some, since 8 ounces was not available at our store)
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups liquid (salmon liquid plus milk)
2 tablespoons prepared mustard
1 cup thinly sliced onion

Method :-
1. Heat oven to 350 degrees. Butter a 6-cup casserole.

2. Cook sliced potatoes in boiling salted water 10 minutes, and drain immediately.

3. Drain salmon, saving liquid. Break salmon into bite-size pieces.

4. Put liquid in cup with enough milk to make two cups. Heat butter in medium saucepan.

5. Add flour, salt and pepper, and stir to blend. Remove from heat, and add the liquid all at once. Stir to blend, then stir in mustard. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly. Turn heat to low and continue stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.

6. Put 1/4 of the potatoes in the prepared casserole, and top with 1/3 of the salmon, 1/3 of the onions and 1/4 of the sauce. Repeat these layers twice more and end with a final layer of potatoes and sauce. If the casserole is wide, three layers might do it. (We added some frozen dill from last year's garden, which was crying to be used.)

7. Cover and bake 45 minutes, or until potatoes are tender and sauce is bubbling well.

Makes 4 servings.

Salmon and Potato Bake

Ingredients :-
3 large potatoes, washed, peeled and diced
415g can of salmon
1 large onion, peeled and diced
1 cup grated cheese
1 cup breadcrumbs
1/2 cup tomato sauce
salt and pepper to taste

Method :-
1. Cook the potatoes and onion in one saucepan until potato is soft. Mash together well adding milk/butter if desired.

2. Mix the salmon together with the potato/onion mash, cheese and tomato sauce, add salt and pepper to taste.

3. Spread mixture evenly into a baking dish and sprinkle breadcrumbs evenly over the top of the mixture.

4. Bake in a moderate oven for 25-30 minutes or until breadcrumbs start going brown or til cheese is melted.

Salmon and Potato Pie

INGREDIENTS :-
6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
15 g butter
1 (6 ounce) can red salmon, undrained
1 g dried thyme
235 ml milk
2 (9 inch) unbaked pie shells
1.4 g salt and pepper

Method :-
1. Preheat oven to 400 degrees F (200 degrees C).

2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

3. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.

4. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.

5. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.